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#NewYearNoWaste Broccoli and Rice Bake

Photo by Erin Passarella

Photo by Erin Passarella

In the spirit of #NewYearNoWaste, our friend Erin Passarella created a easy, cozy dish that celebrates all parts of the broccoli from the florets all the way down to the stalks. This vegan, gluten-free meal is both delicious and waste reducing. Count us in! Serves 6.

Ingredients (serves 6):

Broccoli Bake

  • 2 cups Imperfect short grain brown rice
  • 3 cups vegetable broth
  • 3 cloves garlic minced
  • 1 yellow onion diced
  • 2 Imperfect broccoli (stalks and florets cut into small to medium pieces. Stalks chopped into broccoli rice.)
  • 1 tsp pink salt

Cheese sauce (makes 3 cups)

  • 2 cups potatoes peeled and chopped
  • 1 cup carrots peeled and chopped
  • 1/3 cup extra virgin olive oil
  • 1/2 cup water
  • 2 tsp pink salt
  • 1 tbsp lemon juice
  • 1/2 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • Preheat oven to 350F
  • Add short grain brown rice, vegetable broth, garlic, onion and salt to a 13 x 9 baking dish or something similar in size.
  • Cover and bake for 45 minutes.
  • Boil carrots and potatoes until soft.
  • Strain carrots and potatoes.
  • Toss all cheese sauce ingredients into a blender and blend until you come to a smooth and creamy consistency.
  • Prepare the broccoli by cutting the tops into small-med sized florets.
  • Cut the stalks in half or in quarters and toss them into a food processor(or blender), pulse until the stalks are chopped into rice-sized pieces.
  • After your rice has been baking for 45 minutes, take the baking dish out of the oven and fold in 1 1/2 cups of cheese sauce and broccoli rice. Mix well. Then top the rice mixture with the florets.
  • Cover and bake for another 30 minutes.
  • Once the rice is done baking, drizzle the top with the desired amount of cheese sauce and enjoy!